Texas Style Brisket

[MileHighSmokerGirl]

Rubbed with kosher salt and black pepper.
Injected with beef broth.

Already reached the stall (160°) and wrapped in foil. Winds are really whipping today but fire has maintained a nice steady 250°. Kinda amazed.

 

[DRKsmoking]

Looks real good so far , nice straight coating . That will be great. And the sides are ,

David

 

[JLeonard]

Looking good!
Jim

 

[sandyut]

looks delish!

 

[912smoker]

Oh yeah looking good so far MHSG ! Nice color

 

[normanaj]

I some how have the feeling that it's going to come out great.

Can't wait to see the final pics!

 

[SmokinEdge]

Looks fantastic. Those winds beating the crap out of us on the western slope. Glad your cook is going smooth. Waiting for that cut shot.

 

[MileHighSmokerGirl]

Winds finally won over the smoker. Burning fuel at too fast of a rate to keep up. Kicked the oven on to 300° and I moved the brisket there to finish. It was at 180° IT when I moved it.

The last time I depended on the oven to finish up a brisket, the finished results were amazing. That was my very first brisket. Fingers crossed for the same luck tonight.

This wind can take a flying jump into the jet stream and go the hell back up North where it belongs.

 

[SmokinEdge]

Winds finally won over the smoker. Burning fuel at too fast of a rate to keep up. Kicked the oven on to 300° and I moved the brisket there to finish. It was at 180° IT when I moved it.

Smart move. Not a thing wrong with an oven finish. Smoke is already there, now heat is heat no matter the source. It will be fantastic.

 

[TNJAKE]

Nice job Hannah. Make sure to post up those slices!

 

[yankee2bbq]

Winds finally won over the smoker. Burning fuel at too fast of a rate to keep up. Kicked the oven on to 300° and I moved the brisket there to finish. It was at 180° IT when I moved it.

The last time I depended on the oven to finish up a brisket, the finished results were amazing. That was my very first brisket. Fingers crossed for the same luck tonight.

This wind can take a flying jump into the jet stream and go the hell back up North where it belongs.

Nothing wrong with an oven finish. Done it multiple times. Sometimes Mother Nature can be a bitch.

 

[MileHighSmokerGirl]

Nice job Hannah. Make sure to post up those slices!

you know I will Jake!

 

[MileHighSmokerGirl]

Sittin’ at 193° internal temp but not probe tender yet.

Took one of my steak knives and gently pushed but it didnt go in. Still in the oven.

 

[SmokinEdge]

Sittin’ at 193° internal temp but not probe tender yet.

Took one of my steak knives and gently pushed but it didnt go in. Still in the oven.

Be patient, not there yet.

 

[MileHighSmokerGirl]

201°, almost there. A few more degrees.

 

[MileHighSmokerGirl]

Not as juicy as I had hoped, but still very tasty and delicious.

 

[MileHighSmokerGirl]

 

[MileHighSmokerGirl]

Damn good eating!

 

[SmokinEdge]

Damn good eating! View attachment 520306

And there you go. Awesome brisket. Can’t drive down the road and get that. That’s still excellent.

 

[GaryHibbert]

Once the meat is wrapped in foil, there is no difference between a smoker and an oven.
You wanna believe I'd dive face first into a plate or two of your brisket.
BTW, don't send the wind north--we're already in a deep freeze.
Gary